Introduction

This dish is quick to prepare, nutritious, and fresh tasting.
This dish is quick to prepare, nutritious, and fresh tasting.

Minutes to Prepare: 15

Minutes to Cook: 5

Number of Servings: 5

Ingredients

- Salmon, fresh or frozen (each serving is a 3 oz fillet)- Chicken broth, canned- Dry white wine- water- Black pepper, fresh ground- Thai seasoning, lemongrass (poultry seasoning is listed above because there is not a specific lemongrass seasoning available; you will want to use a seasoning that contains lemongrass specifically. Available in specialty stores and the ethnic section of the grocery store even where fresh lemongrass is not available.)

Directions

Combine water, chicken broth and wine in a stock pot and heat. As liquid comes to a boil, chop celery in bite size pieces and add to liquid. Chop bok choy coarsely and add to liquid. Add fresh ground pepper.

Prepare the salmon by sprinkling with Thai seasoning (lemongrass flavor). You may also add 1/2 teaspoon of the Thai spices to the liquid.

Once the liquid and vegetables are boiling steadily, use a slotted spoon to lower a salmon fillet into the liquid and completely cover. You can cook 1 -2 fillets at a time depending on the size of the stock pot. Each fillet should be completely covered. Remove the poached salmon fillet after 3-5 minutes depending on the thickness of the fillet. There will be a color change (to a lighter pink) as the fillet cooks and the fish will start to flake. It does not take long to cook the salmon! Repeat until each fillet is poached.

Serve each salmon fillet hot in a bowl with the vegetables and broth. Brown rice is an excellent optional side.